Heat a heavy-bottomed pot over medium heat until shimmering, then add sliced smoked sausage. Cook until browned and fragrant, about 5 minutes, releasing a smoky aroma.
Add diced onion, bell pepper, and celery to the pot. Cook, stirring occasionally, until vegetables are soft and fragrant, about 8-10 minutes, and the mixture is slightly caramelized.
Push the vegetables to one side of the pot, then add minced garlic to the cleared space. Cook for 30 seconds until fragrant, stirring constantly to prevent burning.
Pour in crushed tomatoes and chicken broth, stirring to combine everything. Bring the mixture to a gentle simmer, allowing flavors to meld for about 5 minutes.
Add rice to the pot, stirring well to absorb the flavorful liquid, and season with paprika, cayenne, salt, and pepper. Cover the pot and let it simmer on low heat for about 15 minutes, or until the rice is nearly cooked and the liquid is absorbed.
Stir in the peeled and deveined shrimp, spreading them evenly over the rice. Cover again and cook for about 3 minutes, until the shrimp turn pink and opaque.
Remove the pot from heat, then let it rest, covered, for 5 minutes. This allows flavors to settle and rice to finish steaming.
Gently fluff the jambalaya with a fork, mixing the shrimp evenly into the rice and vegetables. Taste and adjust seasonings as needed.
Serve hot, garnished with a splash of hot sauce if desired, and enjoy this soulful, spicy dish that feels like a warm hug in every bite.
